Health and nutrition

If I had to pick two words to sum up Health Ingredients Europe (HiE) this week it would be ‘health and nutrition’. The event is the perfect opportunity to not only see the latest ingredient innovations in the industry, but also taste them.

The overall response from exhibitors at the event at Messe Frankfurt was positive. My first meeting on Tuesday was with Bodo Fritzsching, commercial managing director at Beneo. As consumers continue to look for sugar alternatives, Fritzsching highlighted the challenges this has on the business and focused on its activities surrounding sugar reduction and sugar replacement, with blood glucose management being key.

Starch producer Roquette, meanwhile, discussed rising demand for plant-based proteins, with some of its product concepts including a high protein dough bar, crunchy choco bites and low GI (Glycaemic Index) biscuits. Adding to this, Synergy and Carbery highlighted the migration to protein bars and the growth in convenience snacks overall, noting, “protein is here to stay”.

Included in the HiE new product zone, Cambridge Commodities showcased about its Goji Reds Vegan Chocolate Bar, which is low in sugar and salt, and is a source of fibre, which tasted delicious. Avebe, meanwhile, spoke to Confectionery Production about its new potato Solanic 100, which was being launched at the show. With a high nutritional profile, the product is suitable for snacks and bakery applications.

Another key highlight for me was learning all about Supherb’s Tab in Gum – a tablet wrapped in chewing gum. But what’s special about this producer is that 95 per cent of the active ingredients in the tablet are absorbed in the body within 45 seconds. The varieties on show include Winter Tab in Gum for strengthening the immune system in winter, Ginger+B6 Gum for relief from sickness and vomiting during pregnancy, Multi-Vitamin Gum and High Potency Cranberry+C Gum for urinary tract treatment.

Further insight from the event will be included in our December/January issue, which starts going to press next week. Bypassing Christmas for just a second, we’ll be moving ahead with our February issue soon. If you’d like to contribute to any of our features on weighing and detection, cocoa and ethical sourcing, pick and place and robotics then please contact katie@bellpublishing.com.

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